Cheese Facts & Myths

    ASSEMBLING THE PERFECT CHEESE BOARD

  1. Vary the texture by choosing cheeses from different categories
  2. Avoid biscuits - their crunchy texture detracts from the cheese. Instead, serve with rustic breads
  3. A good array of colour is important. Colour should come from your cheese varieties, not from grapes, apples, dried fruit and nuts or other decorations
  4. Offer a choice of mild and strong cheeses
  5. It's good to support your local cheese maker by serving cheeses from your region
  6. Take the cheese out of the fridge and leave at room temperature for an hour or more to enhance flavours

WINE AND CHEESE…Tips for finding your perfect match

  1. Acid likes acid
  2. Fruit likes fruit
  3. Weight needs weight or a complete contrast
  4. Sweetness kills acidity
  5. Combining cheese and wine is about taste as well as texture
  6. The whiter and fresher the cheese, the more whiter and crisper the wine… the darker and stronger the cheese, the darker and heavier the wine
  7. The best accompaniment for wine and cheese is a group of good friends… get a selection of wines and cheeses together and discover which combinations you like the best - enjoy!

HOW TO STORE YOUR CHEESE  

1.    Once opened from its original packaging, cheese should be stored in an airtight container.

2.   Wax paper or aluminium foil is the best covering for cheese.

3.   Plastic wrap can cause the cheese to sweat and any gases produced will be absorbed back in to the cheese, affecting the flavour.

HEALTY SUGGESTIONS FOR EATING CHEESE

  1. When cooking, using a stronger flavour cheese as you will need to use less to get a good flavour
  2. Eat soft rather than hard varieties of cheese
  3. Eat salads with cheese to help you break down and digest the fats
  4. Don't eat butter with cheese
  5. Eat bread rather than crackers with cheese, as crackers contain more fat
  6. Avoid drinking tea and coffee with cheese as the combination may give you indigestion
  7. Red wine helps your body break down the cholesterol in fat and means you absorb less of the fat
  8. Salads, fruit and wine will all help break down the fats

FREQUENTLY ASKED QUESTIONS

Q: What is low fat cheese? How does this affect the flavour? A: Cheese is generally made from full cream or whole milk. However, when made from skimmed or semi-skimmed milk, the final fat content will be lower than normal. It is, however, the fat in cheese that is responsible for its rich, full flavour and texture and so there is inevitably a loss of some flavour and a difference in texture. This is more noticeable in some cheeses than in others.

Q: Why do some cheeses, such as Swiss, have holes? A: The most recognisable characteristic of Swiss cheese is its holes, which punctuate the pale yellow exterior. These holes, also called 'eyes' are caused by the expansion of gas within the cheese curd during the ripening period.

Q: How long is it safe to keep cheese? A: Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months whereas softer cheeses will keep for one to three weeks after opening, if stored refrigerated in an airtight container.

FACTS

FACT: Low fat cheeses are a good alternative to full fat varieties but remember that when you reduce the normal fat content, you also reduce the flavour, as fat enhances and increases flavour in cheese

FACT: A good Parmesan cheese takes about 3 years to mature FACT: Cows can produce up to 15 litres or 26 ½ pints of milk each day

FACT: Edam and Gouda take at least 4 months to mature

FACT: Cheddar is called 'mature' after 12 months

FACT: Cheddar cheese was named after the village of Cheddar in England

FACT: Cows take about 60 hours to turn grass in to milk

ACCORDING TO LEGEND

Cheese was first made in the Middle East when a man travelled across the desert with his saddlebag full of milk for the journey. After some time he stopped for a drink and found that the milk had soured. It had become solid lumps and watery liquid, or curds and whey.

  

 

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